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Recipe Instructions Hard-boil eggs; cool completely. Chop the mushrooms finely in food processor. The goal is to have about 2 cups of finely chopped mushrooms for every dozen eggs. Chop 1/2 cup of parsley very, very fine (food processor type fine). Cut the eggs in half and take out the yolks trying to keep whites undamaged. Mix the egg yolks with the mushrooms, parsley and add a teaspoonful of black pepper. Add 1/2 cup mayonnaise and stir the whole thing. You should have a gray, mushroomy paste. Stuff each hollow egg white half with a heaping teaspoon of the paste. Put a tiny little bit of mayonnaise on top and stick a small parsley leaf on. Refrigerate before serving.